Roasted Spring Onion and Beet Salad

As published in the New York Times, recipe by Martha Rose Shulman
Serves 6

This delicious combination of sweet and earthy vegetables is inspired by a recipe by the cookbook author Clifford A. Wright. You can roast the beets and the onions at the same time (in separate pans), but watch the onions closely, as they will be bitter if they blacken too much in the oven.

Preheat the oven to 425 degrees. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. Place in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. Remove from the heat.

Arrange the sliced beets on a platter. Arrange the onions over the beets. Sprinkle with salt and pepper. Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. Drizzle over the onions and beets. Sprinkle on the parsley or arugula and the almonds, and serve.

Please remember to weigh your produce carefully and to take only the quantity allotted to you. When harvesting herbs, use scissors, and pick only from rows flagged with yellow stars. Respect our community by upholding our honor system.

Although the crops listed on this page represent what the farmer anticipates will be available this week, the vegetables you receive may be different due to weather conditions and other factors that affect production. For an overview of the ebb and flow of the harvest throughout the season, check out the Harvest Chart.

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There is no trash or recycling pickup at the farm. This means that all non-compostable trash must be taken away by volunteers, who transport it in their personal cars to their own homes for disposal. The same is true for recyclables. Please help us out by carrying out everything you carry in.